Taco Soup~ Treresa Swyers

1 32 oz can of diced tomatoes

12 oz can kidney beans (including juice)

12 oz can of corn (including juice)

1 lb ground beef

1 c water

pkg of taco seasoning

Born hamburger meat in large sauce pan.  Then add all other ingredients and boil for about 10-15 min

Serve with:

Shredded Cheese

Sour Cream

Olives

Fritos 

Spaghetti Amorer~ Sage Webb

Cooked Spaghetti 2-3 cups

1 can Cream of Mushroom soup

1 can Tomato soup

Cheddar Cheese

doesn't matter what brand of soup, just use the same brand for both

Cook spaghetti mix with both soups in a casserole dish.

Grate cheese on top

Bake in 350° oven until bubbly and cheese is melted

Flour Tortillas~ Ann Moffit

~Makes 12-16~

4 Cups Flour

(1 cup wheat, 3 cups white)

1-1 1/2 tsp. Salt

1/4 c. Canola Oil

1-1 1/2 c warm water

Mix together flour and salt

Then add oil and mix well

Then add water till dough is soft and pliable

Use seasoned pan- Cast Iron Pan- Electric Pancake Griddle

Layered Pudding Dessert~ Ann Nelson

1st Layer:

1 cup flour

1/2 cup melted butter

1 cup nuts

Mix these 3 ingredients and put onto a 9x13 inch pan.  Bake 350° 10-12 minutes. COOL

2nd Layer:

1 8oz pkg. cream cheese

1 cup powdered sugar

1 cup Cool Whip or other whipped topping

Mix together these 3 ingredients and spread over 1st layer

3rd Layer:

1 small pkg. vanilla instant pudding mix

1 small pkg. chocolate instant pudding mix

3 cups milk

Mix together these 3 ingredients until thick.  Spread over 2nd layer.

4th Layer:

Spread enough whipped topping over 3rd layer to cover and refrigerate for awhile.

Eelair Cake~ Anna Appel

Spray 9x13 inch pan

Graham crackers layer bottom

2 french vanilla small instant pudding mix

3 1/2 cups milk

Mix

Fold in 8oz Cool Whip

Put 1/2 pudding on crackers

Add later of Graham crackers

Add rest of pudding mix

Another layer of Graham crackers

ICING:

3T melted margarine

4T cocoa

Add Together

Add 2T Karo Syrup

3T milk

2T oil

2T vanilla

1 1/2 cups Powdered Sugar

Put on Crackers

Chocolate Sheet Cake

Heat to a Boil:

2 cubes butter/ margarine

1 cup water

3 Tbs. cocoa

Take from heat and add:

2 cups sugar

Let cool, then ADD

2 cups flour

1 tsp vanilla

1/2 cup buttermilk

2 eggs

1 tsp soda

Mix together good and pour into a greased cookie sheet.

Bake 375 for 15 minutes.

Frost while still warm.

FROSTING:

1 cube butter/magarine

2 Tbs. cocoa

6 Tbs milk

1 tsp vanilla

3 3/4 cups powdered sugar (1lb bag)

Blend good with mixer.

Better Then Anything Cake

INGREDIENTS:

1 (18.25 oz) package devils food cake mix

1/2 (14 oz) can sweetened condensed milk

6 oz caramel ice cream topping

3 (1.4 oz) bars chocolate covered toffee, chopped

DIRECTIONS:

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes.  Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.  Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits, then sprinkle the crushed chocolate toffee bars across the entire cake while still warm.

Let cake cool completely, then top with whipped topping.  Decorate the top if the cake with some more chocolate toffee bar chunks and swirls of caramel topping.  Refrigerate and serve right from the pan!